View Pit Stop page for race #212 by anniegeorge — Ghost race
View profile for Annie (anniegeorge)
Official speed | 98.18 wpm (41.80 seconds elapsed during race) |
---|---|
Race Start | March 27, 2013 4:04:52pm UTC |
Race Finish | March 27, 2013 4:05:34pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. hristijanp (81.73 wpm) |
Accuracy | 97.0% |
Points | 0.00 |
Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |